This article is written by a student writer from the Her Campus at Tulane chapter.
Because it’s been so absolutely nice outside, it means fruitier, cold-refrigerated drinks. While this next recipe might not exactly constitute as a drink, I took one look at the recipe and fell absolutely head over heels with how cute these were. I took a night and made them, and they’re also absolutely delicious! They’re a fun addition before a night out, and so easy on the eyes (almost so much that you don’t want to eat them).
Strawberry Prep:
- Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom. (also what can help is an ice tray, or empty egg carton.
- Use a huller or apple corer to empty out the strawberry.
- Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry and check each strawberry and make sure there is not a hole in the bottom before you start.
Margarita Mix
- 1 box Strawberry Jell-O
- 4 ounces tequila, preferably reposado or blanco
- 2 ounce Cointreau
- Salt for garnish
Instructions
- Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
- Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
- Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.